Essie's Halfsour Cucumbers

Ingredients

• 1.250 millilitre white vinegar
• 2.750 millilitre water
• 3.45 millilitre sugar
• 4.15 millilitre salt
• 5.2 English cucumbers, unpeeled; sliced; not too thin
• 6.garlic, 5–6 cloves; peeled
• 7.allspice berries, a few
• 8.bay leaves, a few

Method

1. 1.Boil the vinegar, water, sugar and salt together.
2. 2.Slice the unpeeled cucumbers. Do not slice too thin.
3. 3.Layer the cucumbers in a dish with the garlic, allspice and bay leaves.
4. 4.Pour over the hot vinegar mixture.
5. 5.Leave out of the fridge to cool. Cover and refrigerate.
6. 6.Eat within 3–4 days of making.

Notes

• Half-sour cucumbers are a classic Jewish/Eastern European style — less tart than fully soured pickles, still crunchy.
• Eat within 3–4 days — these are not shelf-stable long-term pickles.